VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Bacalhau à Brás
The Lisbon classic: shredded salt cod folded through crisp straw potatoes, sweet onion and softly set egg, finished with parsley and black olives.
Method
- Rinse the salt off 120 g of dried salt cod and put it in a bowl of cold water in the fridge for 24 hours, changing the water 3 times. It should taste pleasantly salty, not fierce.
- Drain the cod and slip it into a small pan of water with the bay leaf, brought to just below a simmer. Poach 4 minutes, lift out and leave until cool enough to handle, then remove skin and bones and pull the flesh into fine hair-like shreds with your fingers. Keep the bay leaf.
- Peel 150 g of potato and cut into matchsticks 3 mm thick. Rinse in cold water until it runs clear to wash off the starch, then dry thoroughly in a tea towel — wet potato will not crisp.
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821kcal
16gprotein
41gcarbs
67gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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